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Golden Mushroom and Chicken Casserole
This dish reminds me of a casserole my aunt used to make for me whenever I’d come visit around the holidays. I remember loving the combination of mushroom and chicken and feeling so content after dinner that I’d fall asleep on the couch while we were watching TV.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Entrées
Ingredients
Scale
- 4–5 large boneless, skinless chicken breasts, cut into 1-inch-thick strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup plus 3 tablespoons all- purpose flour
- 6 tablespoons olive oil
- 1 pound fresh mushrooms, sliced
- 2 large shallots, finely minced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1 cup chicken broth, low- sodium preferred
- 1/2 cup marsala or white wine
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 1 tablespoon fresh rosemary, finely minced, plus more for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- Season the chicken with salt and pepper. Put 1 cup of the flour in a shallow bowl. Dredge the chicken in the flour.
- In a large skillet, heat 3 tablespoons of the olive oil. Add the chicken and cook until golden brown, 10–12 minutes. Do not crowd the pan; work in batches if necessary.
- Transfer the chicken to the baking dish.
- Wipe out the pan and add the remaining 3 tablespoons olive oil, the mushrooms, and the shallots. Cook until tender, about 3 minutes, then add the garlic and cook for 1–2 minutes more, until fragrant. Pour over the mixture over the chicken.
- In the same skillet, melt the butter. Whisk in the remaining 3 tablespoons flour and cook for 1–2 minutes, until slightly thickened.
- Add the chicken broth, wine, and lemon juice. Whisk, then add the heavy cream and bring to a simmer. Add the rosemary and season with salt and pepper if needed.
- Pour the sauce over the chicken and mushrooms. Cover the dish with aluminum foil and bake for 45 minutes.
- Garnish with rosemary and serve.
